Culinary Quiz Answers

CSCA Newsletter, Volume 2, Winter 2005

1) Name the five Mother Sauces. Hollandaise, Mayonnaise, Béchamel, Velouté, Espagnole

2) Match the following sauces to their correct combination of ingredients
 

Robert _b_                 
Choron _c_                
Supreme _d_               
Mornay _e_                   
Remoulade _f_              
Aioli _a_                   

(a) Mayonnaise with garlic
(b) Espagnole with shallots and mustard
(c) Béarnaise with tomato paste and crème
(d) Chicken velouté with cream
(e) Béchamel with cheese
(f)  Mayonnaise with mustard, cornichon, anchovies, capers, herbs

3) TRUE or FALSE. The difference between Béchamel and Velouté sauces is the liquid that is used? TRUE
Béchamel is made with milk or cream and Velouté is made with white stock